Pacadillo Shaobing Tacos

Picadillo Shaobing Sandwiches

These Asian street tacos or sandwiches start with a quick flaky flatbread, filled with a delicious picadillo and get their tangy sweet punch from the raisins and olives.



  • 2/3 cup California golden raisins
  • 2/3 cup sliced stuffed green olives
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 2/3 cup pico de gallo or chunky salsa
  • 1 tablespoon tomato paste
  • 2 tablespoons sesame oil
  • 1 cup chopped onion
  • 4 cups finely chopped cooked chicken or cooked turkey
  • 1 can large flaky biscuits ( 8 count)
  • 2 tablespoons sesame seeds


In a medium bowl, combine golden raisins, olives cilantro, salt, pico de gallo and tomato paste.  Toss lightly and set aside.  Place sesame oil in a large skillet.  Sauté onions over high heat until brown and softened.  Add chicken ( or turkey) and raisin olive mixture.  Turn heat to medium-high and cook down the picadillo until liquid is absorbed.  To make shaobing flatbreads, separate biscuits into 8 circles and flatten each into a 5″ circle of dough.  Sprinkle one side of the dough with sesame seeds. Spray a large skillet with cooking spray and cook each circle of dough about 1 minute each side, flattening with a spatula as you cook, until golden brown.  To assemble shaobing picadillo sandwiches, place equal amounts of filling in each bread and fold as you would a taco.

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